Greek Potato Salad
If we cross a potato salad with a Greek salad, we get this filling and tasty dish. Fresh, light cucumber balances the potatoes perfectly. This is a great side with burgers instead of fries.
Servings: 4 servings
Ingredients
- 6 potatoes, scrubbed or peeled, chopped
- pinch sea salt
- 1/4 cup olive oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- 1 tsp mixed dried herbs
- 1/2 cucumber, chopped
- 1/4 red onion, diced
- 1/4 cup black olives, chopped
- pinch black pepper
Instructions
- Put the potatoes in a large pot, add a pinch of salt, and pour in enough water to cover. Bring the water to a boil over high heat. Cook the potatoes for 15 to 20 minutes, until soft. Drain and set aside to cool.
- In a large bowl, whisk together the olive oil, vinegar, lemon juice, and dried herbs. Toss the cucumber, red onion, and olives with the dressing.
- Add the cooked, cooled potatoes and toss to combine. Taste and season with salt and pepper, as needed.
Nutrition
Calories: 320kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 614mg | Potassium: 838mg | Fiber: 5g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 43.7mg | Calcium: 40mg | Iron: 1.1mg
